Mom’s Oatmeal Crispies

By Kath Dedon

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Oatmeal Crispies were one of my mom’s favorite cookie recipes to make. She often had a batch ready for visiting kids and grandkids. The recipe is from one of her old cookbooks, but I can’t remember which one. Fortunately, Carrie got the recipe from her when she was compiling a collection of dessert recipes for a middle school project.

These are so easy to make, but you have to plan ahead to allow time for the dough to chill in the refrigerator.

I made half of the recipe and ended up with over 3 dozen cookies. You could also make the whole recipe and freeze a roll to use later. (Mom would often do that.)

I baked the cookies this morning, and must admit I had two of them for breakfast. (You’ve got your oats; you’ve got your egg…..) Delicious!

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Oatmeal Crispies

(Origin unknown)

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(print the recipe)

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Makes 5 – 6 dozen (cut in half for a smaller batch)

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1 cup (2 sticks) butter

1 cup brown sugar

1 cup granulated sugar

2 beaten eggs

1 teaspoon vanilla

1½ cups (180 g) flour

1 teaspoon salt

1 teaspoon soda

3 cups (240 g) quick-cooking oats

½ cup finely chopped walnuts (Finely chopped pecans can be substituted for the walnuts.)

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1. Thoroughly cream the butter and the sugars together. (I mixed them at medium speed in my stand mixer for about 5 minutes.)

2. Add the eggs and vanilla and beat well.

3. Stir together the flour, salt and soda. Add the flour mixture to the dough and mix well.

4. Stir in the oats and the chopped walnuts.

5. Shape into 2 or 3 logs and wrap with wax paper. Refrigerate overnight. (You can also put the wrapped logs in freezer bags and freeze to use later.)

6. Preheat the oven to 350˚.

7. Slice cookies ¼ inch thick. Place on an ungreased baking sheet and bake for 8 – 10 minutes. (The exact time will depend on your oven and the thickness of your cookies.)

8. Let cool on the baking sheet for a minute or two; then remove to a wire rack to cool.